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Supplementary effect of aestivum wheat ( Triticum aestivum L), bengal gram ( Cicer arietinum L) and soya bean ( Glycine max L) on protein quality of durum wheat ( Triticum durum Desf)
Author(s) -
Kaur Rup Davinder,
Hira Charanjeet K
Publication year - 1989
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740460208
Subject(s) - protein efficiency ratio , food science , glycine , trypsin inhibitor , gram , protein quality , soya bean , lysine , cystine , chemistry , trypsin , organoleptic , agronomy , biology , amino acid , enzyme , biochemistry , bacteria , feed conversion ratio , body weight , cysteine , endocrinology , genetics
Chapatis and parathas were made from different combinations of durum ( Triticum durum Desf) and aestivum ( Triticum aestivum L) wheat to test for their organoleptic acceptability. The best accepted durum/aestivum (40:60) combination was supplemented at 10, 20, 30 and 40% levels with Bengal gram ( Cicer arietinum L) flour and soya protein ( Glycine max L) concentrate. Raw and cooked samples were analysed for some amino acids and trypsin inhibitor activity. The most acceptable cooked products were fed to growing rats for estimation of protein efficiency ratio, apparent digestibility and plasma proteins. Cooking resulted in considerable losses in cystine, available lysine and trypsin inhibitor activity. The losses were greater in paratha than in chapati. Protein efficiency ratio and apparent N digestibility of chapatis were significantly higher than those of parathas. However, protein quality of soya‐supplemented parathas was better than that of chapatis.